There are several benefits of sprouted grains and flours, all of which are an important part of eating a healthy diet. “Why Sprouted is Better”, explains the genesis of the grain through the sprouting process and outlines the vital nutrients absorbed in the body as a result.
When grains are sprouted they are converted into a living food with more vital nutrients which are more readily absorbed by the body. Complex sugars (starch) are broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized (digests like a tomato, not a potato). This is especially beneficial for folks with sensitivities to wheat as they often discover that they can digest sprouted grains without any problem (organicwheatproducts.com).
Sprouting also increases B vitamins in the grain, especially B1, 2, 3, and 5. Biotin, folic acid and vitamin C also increase. I have to say at this point that sprouting increases vitamins that are present in the grain. In other words, if I have organic raw grain that doesn’t contain any vitamin C, then sprouting isn’t going to create any. Unfortunately, organic today means that your food doesn’t have any chemicals or pesticides in it and is non-GMO, but it does not necessarily mean that it is more nutritious in other ways for you.
Sprouting also aids in the absorption of calcium, magnesium, iron, copper and zinc (Price-Pottenger Nutrition Foundation). Other resources for the benefits of sprouted grains include Nourishing Traditions by Sally Fallon and The Wheat Council.
Sprouting vs. Soaking
As explained above, sprouting does so much more for grains and flours than just soaking them. While soaking can aid in the breakdown of phytates in the grains which aids digestion, it does not change the seed from its dormant state into a living food (plant). Soaking can certainly make grains more digestible by eliminating the seeds’ natural barriers, but it doesn’t break down the grains’ starches or increase the nutrients in the grains. Your pancreas is still going to do most of the digestive work if you’re eating soaked breads versus sprouted breads. If you’re in a hurry to make bread or cook oatmeal sprouted grains and flours allow you to skip the soaking and get to the baking, so it’s a real time saver.
About Healthy Flour
To Your Health Sprouted Flour Co. is celebrating its 10th Anniversary this year. Owner/Founder Peggy Sutton started out baking organic sprouted breads, crackers, muffins, and granola for friends and family in her kitchen and today the business is housed in 3 buildings totaling more than 42,000 sq. ft. of production and office space. What started as a personal quest to try to discover the truth in nutrition led to the discovery of the goodness of sprouting grains for digestibility and nutrition.
Healthy Flour Favorites
Our sprouted wheat flour, sprouted rolled oats, sprouted brown rice flour, and corn flours are our most popular products. Our sprouted grains are popular, too, especially for those with home mills or who enjoy sprouted cooked grains as cereals and side dishes. Healthy Flour has recently added several new items to its product list. Check out our sprouted grits, Simply Sprouted Granola and sprouted popcorn. Other additions include sprouted seeds and almonds, and... coming soon... purple corn products!